I decided to make biscottis for the swap since they are good sturdy cookies to mail–I wanted to make sure they arrived to their recipients in good condition. Chocolate and orange is one of my favorite flavor combos and I thought that, along with toasty pecans, would make one yummy cookie! That’s how this vegan orange chocolate pecan biscotti recipe came to be :).

Whenever I am making anything orange, lemon, or lime, I always worry that I don’t get enough of the citrus flavor in there. My rule of thumb is: the more zest, the better! So I put the zest of about 3-4 medium oranges in the batter along with extract to make sure you get that orange flavor when you take a bite and the chocolate doesn’t overpower it.

Biscottis are twice baked but don’t let that intimidate you–they are actually very easy to make and something you can get creative with. This is a great recipe to use as a base and it’s a hit with vegans and non-vegans alike. To this recipe you can try adding different nuts, chocolates, dried fruits, zests, and extracts to come up with new and yummy flavors.

Before we get to the recipe, I wanted to give a shout out to my lovely recipients and matches!

If you are a cookie fan like me, Julie and Lindsay will be posting ALL the recipes involved (including the ones I noted above) in this year’s swap on their blogs this weekend! If you are on IG, follow @FBCookieSwap for the latest news.

Now on to the biscottis–enjoy with a nice cup of tea! :)

Recipe Notes: I use Ener-G brand egg replacers when I bake. After looking up the weight of an average egg, I was able to determine that 1 1/2 egg substitute recipe = 1 egg. So when using this egg replacer, I use 2 1/4 tsp of powder + 3 TBS of warm water to make one egg. I figured this out because in the past I have felt that 1 egg replacer didn’t seem like it was enough to substitute the liquid you’d get more a regular egg. I’ve been using the above formula for some time now–it seems to work well and I have not run into any issues.

For this recipe, I replaced 2 TBS of water with orange extract when making the egg replacers to get some more orange flavor in there without adding more liquid to the recipe. You can also try replacing with just 1 TBS or none depending on how much orange flavor you like.

Also, in the photos I actually put 1 cup of chocolate chips and pecans into that recipe–I found that to be slightly too much so reduced the amount to 3/4 cups.

Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.

In a large bowl, beat together the butter and sugar until creamy and fluffy. Add the egg replacers and mix well. Add the salt, orange peel, and extract. Mix until all the ingredients are well combined.

Add the flour and baking powder and mix until the dough forms and is a crumbly texture. Switch to a wooden spoon spatula and scrape the sides and bottom of the bowl. Mix until all the flour is incorporated.

Stir in pecans and chocolate chip and push into the dough. If the dough is crumbly and the pecans and chips aren't sticking to it, don't worry about it--it will all get into the dough during the next step.

Transfer the dough onto the baking sheet with parchment paper. Using your hands, form the dough into a long flat log in the center of the baking sheet, about 13" long and 3-4" wide. At this time, push any of the nuts or chips that are loose into the dough.

Bake until the log turns a light golden shade, about 25-30 minutes. Remove the baking sheet from the oven and let it cool for about 30 minutes. The cookie should be warm to the touch but not too hot to handle.

Take the slices and arrange them cut side down back onto a parchment lined baking sheet. Bake for another 20 minutes, until the biscottis begin to get some color on their surfaces. Transfer the biscottis onto a wire rack to let them cool.

Enjoy with coffee or tea!

Notes

Store any leftover biscottis in an airtight container.

These cookies are great for mailing! I package them in airtight plastic containers (filling any leftover empty space with crumpled wax or parchment paper) then place them in a box with bubble wrap so that it doesn't move or shift during mailing.

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Hi, I’m Olivia, an ethical vegan who loves food! This is where I share deliciously compassionate recipes I have tried and loved throughout my 15 years of eating and living plant-based. I believe vegan food is for everyone to enjoy and that it should be interesting, flavorful, and satisfying! Read more here.

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All work featured on Vegan Chow Down is copyright Olivia Lin and created by me unless otherwise noted.
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